Rinse shrimp under cold water and pat dry.

In a large bowl, combine diced avocado, halved cherry tomatoes, and sliced red onion. Gently toss to mix.

Heat olive oil in a skillet over medium-high heat. Season shrimp with salt and pepper; cook for about 3 minutes on each side until pink and opaque.

In a small bowl, whisk together lemon juice, remaining olive oil, chopped cilantro, salt, and pepper to create the dressing.

Add cooked shrimp to the vegetable mixture. Drizzle with dressing and toss gently to combine.

Serve immediately or let cool for a few minutes before plating.